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- Title
麵粉種類和水分含量對快速製麵時製作不同麵條品質之影響.
- Authors
王筱晴; 林政樺; 邱致穎
- Abstract
In general, the noodle making process is relatively complicated which noodles need to mix and calendered thoroughly for dough formation. Most of the past research focus on the improvement of the noodle quality, where speeding up the noodle making process while maintaining the quality of noodles will be a new discussion. The machine is design to decrease the mixing time, number of calendering and producing a different noodle from commercial and thus the relative technology principle of traditional noodle-making machine is not applicable. Therefore, in this experiment, all-purpose flour, bread flour and semolina flour were used to investigate the effect of noodles by adding different amount of water and thus investigating the correlation between the ingredient and noodles in the rapid noodle-making process by physical analysis. The results showed that the hardness of allpurpose flour, bread flour and semolina flour noodles decreased from 735.42 g, 710.42 g and 679.67 g to 309.75 g, 286.17 g and 215.92 g respectively as the amount of water added increased while the cooked volume gain, cooked weight gain, cooked loss, texture of raw and cooked noodles and color analysis showed no significant difference; the cooked volume gain, cooked weight gain, cooked loss of semolina flour noodles were significantly higher than noodles made by all-purpose flour and bread flour which range between 495.07% to 505.47%, 208.44% to 221.83% and 3.13% to 3.81% respectively and showed a relatively lower result. In microstructure, the edges of noodles with lower water content among the three different types of flour showed more irregular and broken than the high water content noodles. In conclusion, the machine is more significant to the effect of water content in noodles which adding higher amount of water in noodle making process is recommended.
- Publication
Taiwanese Journal of Agricultural Chemistry & Food Science, 2019, Vol 57, Issue 3, p117
- ISSN
1605-2471
- Publication type
Article
- DOI
10.6578/TJACFS.201906_57(3).0001